Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Brown rice | 2 cup |
| Shelled edamame | 2 cup |
| Carrots | 2 |
| Frozen peas | 1 cup |
| Red bell pepper | 1 |
| Scallions | 1 bunch |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Low-sodium soy sauce | 3 tbsp |
| Toasted sesame oil | 1 tbsp |
| Olive oil | 2 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook 2 cups brown rice per its package and let it cool (day-old rice works best).
- Dice the carrots and bell pepper and slice the scallions. Heat 2 tbsp olive oil in a large skillet or wok over high. Add the carrots, pepper, minced garlic, and about 1 tbsp grated ginger and stir-fry 3 minutes.
- Add the edamame and peas and stir-fry 2 minutes. Add the rice and soy sauce and stir-fry, pressing it into the pan, until hot and a little crisp, 4–5 minutes.
- Off the heat, stir in the sesame oil and scallions and serve.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Asian Edamame Fried Rice
Skinnytaste (Gina Homolka)
The reference for the veg-and-edamame fried rice method (I kept mine egg-free).